One-Pan dinner recipes are a lifesaver when it comes to busy weeknights. They are key when it comes to minimal prep, minimal mess and maximum flavour! Make your next weeknight dinner more exciting with the below one-pan recipes. 

All-In-One Penne With Chicken

This quick and easy one-pan meal is delicious, hearty and packed with veggies! 

Ingredients you’ll need:

• 500g chicken breast, diced into 2 cm cubes
• 2 tablespoons olive oil
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 1/2 tsp dried oregano
• 1/4 tsp chilli flakes
• 400g penne
• 2 & 3/4 cups water
• 1 & 2/3 cups chicken stock
• 2 heads broccoli, cut into florets
• 1 punnet grape tomatoes
• 200ml cream
• 1/2 cup grated parmesan cheese, plus extra to serve
• Juice half lemon
• Salt and pepper to season

Step 1.

Season the chicken with plenty of salt and pepper. Place 1 tbs olive oil into a large frying pan and add the chicken in one layer. Fry on one side for about 4 minutes before stirring the chicken and colouring the other side. The chicken should not be completely cooked through yet. Remove the chicken from the pan and set aside.

Step 2. 

Add the rest of the olive oil to the pan and add the chopped onion with a pinch of salt. Saute for 3-4 minutes until softened. Add the garlic, oregano and chilli flakes and cook for a further minute or until fragrant.

Step 3. 

Add the penne along with 2 cups of the water and the chicken stock. Bring to the boil over high heat and let it bubble away uncovered for 12 - 15 minutes, stirring every now and then to prevent the pasta from sticking. Most of the liquid will be absorbed, leaving a thick, syrupy sauce around the pasta. Now add the chicken, broccoli, tomatoes and the rest of the water, simmering with the lid on for 4-5 minutes until the broccoli is cooked and bright green.

Step 4. 

Add the cream, parmesan and lemon juice and stir through. Turn off the heat. Taste and add enough salt and pepper until it tastes correctly seasoned. Serve with extra parmesan cheese on top.

 Potato, Pea and Bacon Frittata Recipe

This delicious frittata recipe is a great way to use up veggies that may be nearing their best before. 

Ingredients you’ll need:

• 150 g potato, peeled
• 150 g peas
• 1 tsp olive oil
• 4 rindless bacon rashers, chopped
• 6 eggs
• 2 tbsp flat-leaf parsley leaves
• Sea salt and pepper

Step 1

Cut the potato into 1 centimetre cubes and cook in simmering salted water for 12 minutes or until just tender. Add the peas and cook for 1 minute, then drain well. Cook the bacon in a medium frying pan over gentle heat, turning occasionally, until browned.

Step 2. 

Lightly whisk the eggs in a bowl with the parsley, sea salt and pepper.

Step 3. 

Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top. Cook gently for around 8 minutes or until golden underneath but still a little runny on top. You can either finish the cooking under the grill (wrap the handle with foil to avoid burning), or turn the frittata out onto a warm platter and slide back into the pan for another minute. To serve, slide onto a warm platter and cut into wedges.

Chicken and Ratatouille

Get your daily veggie intake up with this hearty ratatouille recipe. 

Ingredients you’ll need:

• 4 chicken thigh fillets, preferably skin-on
• Salt and freshly ground pepper
• 1/4 cup olive oil
• 2 anchovies, roughly chopped
• 2 large brown onions, cut into 3cm pieces
• 4 garlic cloves, roughly chopped
• 2 zucchini, cut into 2cm rounds
• 1 eggplant, cut into 5cm pieces
• 1 yellow capsicum, cut into 3cm pieces
• 1 red capsicum, cut into 3cm pieces
• 2 cups cherry tomatoes, halved
• 4 sprigs thyme
• 1/2 cup loosely packed basil leaves, torn

Step 1.

Halve the chicken thighs and season well with salt and pepper. Heat the oil in a very large skillet, frying pan or chef pan over high heat and brown the chicken well on all sides. Remove the chicken from the pan and set aside.

Step 2. 

Add the anchovies, onion and garlic to the oil and fry until fragrant. Add the zucchini, eggplant and capsicum and fry until lightly browned. Add the tomatoes and thyme and stir until combined. Season with salt and pepper then return the chicken pieces to the pan, sticking them into the ratatouille skin-side up.

Step 3. 

Simmer the ratatouille for about eight minutes until the chicken is cooked through. Remove from the heat and stand for at least 10 minutes before serving, scattered with the basil leaves.

Simplify your weeknight cook with Hillview Farms. Hillview Farms is dedicated to providing high-quality, fresh produce that is chem-free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table. 

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Recipes from Good Food